I have been offered as many quinces (proper ones, not Japonica) as I can use. Has anyone made this? I have Berry's 'First Steps' book, but he includes two lemons in the recipe, which sounds like a lot, and doesn't mention pectic enzyme; I would have thought that quinces, like apples, would have contained quite a bit of pectin. Advice welcome, even if it's 'don't bother'!
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Quince wine?
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I have an 'inherited', but sadly neglected quince tree on one of my allotments that needed a chainsaw to clear around it and only got some fruits from it last year.
My wife makes fantastic jelly from most of them (just opened a jar to savour the fragrance), but I managed to get hold of enough to produce one pound of grated flesh which was boiled for 15 mins, and the strained liquid added to a wine #1 recipe - 1 litre white grape juice, 1 litre apple juice and I added sugar to 1.083.
That was started on 26/10/10 last year, tasted really good on racking, but as I've already had 2 quinces fall this year might be time to re-taste/assess and perhaps bottle and report.Last edited by David; 13-09-2011, 07:49 AM.
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